{"version":"1.0","provider_name":"IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism","provider_url":"https:\/\/igcat.org\/fr\/","author_name":"Diane Dodd","author_url":"https:\/\/igcat.org\/fr\/author\/diane\/","title":"Fermented frenzy: London Gastronomy Seminars talk mouldy cheese - IGCAT","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"3jMA9EPRNZ\"><a href=\"https:\/\/igcat.org\/fr\/fermented-frenzy-london-gastronomy-seminars-talk-mouldy-cheese\/\">Fermented frenzy: London Gastronomy Seminars talk mouldy cheese<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/igcat.org\/fr\/fermented-frenzy-london-gastronomy-seminars-talk-mouldy-cheese\/embed\/#?secret=3jMA9EPRNZ\" width=\"600\" height=\"338\" title=\"&#8220;Fermented frenzy: London Gastronomy Seminars talk mouldy cheese&#8221; &#8212; IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism\" data-secret=\"3jMA9EPRNZ\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/igcat.org\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/igcat.org\/wp-content\/uploads\/2013\/06\/cheeze-frenzy.jpg","thumbnail_width":153,"thumbnail_height":101,"description":"Blue cheese! Beer! Sourdough! Miso! Is it fermentation that creates the flavours you really crave? Then here\u2019s your chance to find our more about mould, fungi and the microbes that turn food funkier than James Brown taking it to the bridge. The London Gastronomy Seminars have a two-hour talk on the subject this Monday, 25 [&hellip;]"}